My Dad's No-Fail Mayonnaise Recipe


Nutrition

Cal/Serving: 267
Daily Value: 13%
Servings: 8

Low-Carb, Low-Sodium
Sugar-Conscious, Kidney-Friendly, Dairy-Free, Gluten-Free, Wheat-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat30g46%
Saturated2g12%
Trans0g0%
Carbs0g0%
Fiber0g0%
Sugars0g0%
Protein1g2%
Cholesterol23mg8%
Sodium30mg1%
Calcium7mg1%
Magnesium3mg1%
Potassium20mg1%
Iron0mg1%
Zinc0mg1%
Phosphorus16mg2%
Vitamin A44IU1%
Vitamin C1mg1%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg2%
Niacin (B3)0mg0%
Vitamin B60mg1%
Folic Acid (B9)4µg1%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E5mg25%
Vitamin K21µg26%
Fatty acids, total monounsaturated19g0%
Fatty acids, total polyunsaturated8g0%
Have a question about the nutrition data? Let us know.

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The Accidental Locavore never buys mayonnaise anymore because it's so easy to make, and once you've had homemade mayo, you're spoiled for life. My dad taught me a long time ago how to make mayonnaise, so here is his no-fail recipe.

4
Ratings2

INGREDIENTS

  • 1 large egg
  • 1 tablespoon lemon juice, or a vinegar of your choosing
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • Salt, to taste
  • 1 small clove garlic
  • 1 teaspoon chopped tarragon
  • 1 cup canola oil

DIRECTIONS

In the bowl of a food processor (blender, or stick blender will work) add the egg, lemon juice, olive oil, Dijon mustard, salt, garlic, and herbs. Process a few times until well mixed. With the motor running, very slowly pour in about a cup of oil. My father uses ¼ cup olive oil and the rest canola. As you keep pouring you will see it start to emulsify and look like mayonnaise, when it’s your desired texture, stop, and taste. Correct seasonings and you’re done.

 

Recipe Details

Servings: 8

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